Molotov Pudding

This is my version of a traditional Portuguese meringue dessert. Its unique texture is achieved by cooking it in a bain-marie or water bath.

Method

1) Whisk the egg whites until they are very stiff and firm.
2) Add the potato flour very slowly, always continuing to whisk.
3) Put the sugar in a pan and heat until it becomes golden. Watch this ~ it can burn very quickly.
4) Add it, while hot, to the whipped whites.
5) Pre – heat the oven to 200 C / 400 F
6) Prepare a pan with boiling water that is big enough to fit your pudding basin.
7) Grease a pudding bowl with a capacity of 2.4 litres with vegetable oil.
8) Transfer the whisked egg whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 10 - 12 minutes. Watch that it doesn't become too brown.
9) Turn off the oven and leave the pudding inside.
10) Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
11) Make the custard sauce by boiling the sugar with the water until it forms a thick syrup.
12) Remove from the heat and when cool add the egg yolks, beaten with the potato flour and stir in the brandy.
13) Reheat this to thicken ~ be careful not to let it boil to quickly as it will curdle the mixture.
14) Very carefully, remove the pudding from the tin and transfer to a deep dish.


Ingredients

Custard Sauce

Egg Yolks 8
Potato Flour 2 teaspoons
Water 8 tablespoons
Caster Sugar 120g
Brandy – Optional 2 teaspoons
Vegetable Oil - To Grease The Pudding Bowl 1 tablespoon

For the Pudding

Egg Whites 8
Potato Flour 2 teaspoons
Caster Sugar 120g
Slivered Almonds, Roasted 100g

Hints 'n' Tips

To serve the stylish way: Pour over a little custard and decorate with toasted almonds.

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